Ingredients
1 large purple eggplant
2 eggs
1/2 tsp garlic salt
2 eggs
1 cup ricotta
1 cup shredded white cheese of choice.
2 cloves garlic diced
1/4 cup chopped oregano
1 Tbp parsley
1 Tbs Italian Seasoning
Canned Tomato Sauce
1/2 white cheese of choise
Preparation
Preheat oven to 350
Cut eggplant into long strips as thin as possible. Dip in egg and garlic salt mixture. Lay flat on pam sprayed cookie sheets and bake for 15 min @ 350.
While eggplant is baking mix all filling ingredients together.
Preheat oven to 450.
Spoon mixture into eggplant slices and roll up.
Spoon tomato sauce in bottom of casserole pan then fill with eggplant rolls. Spoon more tomato sauce onto rolls. Cover with remaining cheese.
Bake until cheese is bubbly and brown, about 25-30 minutes. Let stand 5-10 minutes before serving.
